Pork Chops with Warm Tomatillo Salsa

Servings: 2 | Serving size: 1 pork chop

Cooking Time: 30 Minutes

This recipe can be multiplied by 2,3.

This recipe does not keep well.

Preheat oven to 350°F.

Chop the green onions reserving the green tops. Heat the olive oil in a medium sized non-stick skillet over medium heat and add the white part of the green onions, celery and bell pepper. Sauté the vegetables until soft - about 5 minutes.

Add the tomatillos, jalapeno, chili powder, cayenne, cumin and salt. Cook for about 5 minutes and add the beer and maple syrup. Toss and add the pork chops.

Place the skillet in the oven.

While the pork is cooking heat the olive oil in a skillet over medium-high heat and add the corn tossing frequently until it is lightly browned. After it is brown add the black beans and the reserved sliced green tops of the green onions. Toss until hot.

Divide the corn / black bean / green onion mixture between two plates. Top with a pork chop and divide the tomatillo salsa over the top of the meat.